Pasta with Chicken & Olives
This pasta dish can be put together quickly without making a precooked
sauce. In the spring chives and asparagus make nice additions to this
light and healthy entrée and if you want to treat yourself,
top the dish with grated parmesan reggiano.
Yield: Eight servings
|
| Ingredients |
| 1 Tbsp + 1-1/2 tsp |
Nicoise olives, pitted
|
| 2 lb |
whole chicken |
| 2 cups |
light chicken stock |
| 1/2 tsp |
lemon zest |
| 1 clove |
garlic whole, cracked |
| 1-1/4 cup |
onion, thinly sliced |
| 1-1/4 tsp |
canola oil |
| 2 tsp |
fresh oregano, half of it chopped |
| 2-1/2 Tbsp |
Italian parsley, half of it chopped |
| 1/2 |
bay leaf |
| 2 Tbsp |
extra virgin olive oil |
| 3/4 lb |
dry penne pasta |
|
| Nutrition Facts |
| Total Calories |
304 |
| Calories from Fat |
38 |
| Total Fat |
4g |
| Saturated Fat |
0g |
Cholesterol
|
65mg |
| Sodium |
270mg |
| Carbohydrates |
31g |
| Fiber |
2g |
| Sugar |
2g |
| Protein |
39g |
|
- Preheat oven to 250 degrees F.
- In a large pan, heat the canola oil.
Season the chicken well with salt and pepper, and sear on all sides.
Remove the chicken from the pan and set aside.
- Add the onion and garlic
cloves and sauté until they begin
to turn brown.
- Add the stock, whole herb sprigs, and lemon zest and
bring to a boil. Cover and cook in the oven at 250 degrees until
the chicken is cooked. When the chicken is done, remove it, strain
the cooking liquid and set aside for later use. Allow the chicken
to cool and pick the meat from the bones.
- In a large pot of salted
water cook the pasta. While the pasta is cooking reheat some of
cooking liquid, add the chicken, olive, and herbs. When it is thoroughly
heated add the pasta and finish with a drizzle (about one tablespoon)
of extra virgin olive oil. Serve hot.
|
